Specification of air and swab in food industry
Started by MEDHAT, Aug 16 2012 12:18 PM
dears
good day
are the a spx for swab specially for monitoring in restaurant?
BR
DR MEDHAT ELBAYOUMI
good day
are the a spx for swab specially for monitoring in restaurant?
BR
DR MEDHAT ELBAYOUMI
TVC Specification for the UK
APC limit in HPP finished juice & Spore specification in finished HPP juice
specification 2.3.2.8
Microbiological specification dairy products
SQF 2.3.2.9 - Specification
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dears
good day
are the a spx for swab specially for monitoring in restaurant?
BR
DR MEDHAT ELBAYOUMI
Dear medhat,
If you mean microbiological specifications, eg APC, for items like tables, hands, typical guidelines do exist here for various work situations, eg factories, airlines but not sure about restaurants. Published values often display considerable profession / geographical variation also.
However you may be controlled by specific local health regulations ?
If interested in general numbers, could try searching for "swab" here ?.
For air, again some factory data here but I don't remember any restaurant applications.
Rgds / Charles.C
TVC Specification for the UK
APC limit in HPP finished juice & Spore specification in finished HPP juice
specification 2.3.2.8
Microbiological specification dairy products
SQF 2.3.2.9 - Specification
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Food Specification Requirements for food businesses in the UK?
BRC 4.6.1 - procedure to document purchase specification for new equipment
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